Sizzlers! Since I've been trying extra hard to be good and cook at home every night, I bring you a new recipe. I know I've been gung ho about squash, but tis the season!

After the last squash recipe, I had some leftover kale and decided to use it or lose it.

Butternut Squash with Lacinto Kale and Almond/Walnut Parmesan

WHAT YOU NEED:

1 bunch Lacinto Kale

1/4 cup slivered or roughly chopped raw almonds

1/4 cup roughly chopped walnuts

1 TB Olive oil

2 large cloves garlic, minced finely

1/4 cup finely chopped parsley

1 Butternut squash

THIS IS HOW WE DOOOO IT:

-Preheat your oven and roast your squash at 375 for about 30-45 minutes until tender, then set it aside to cool. Some prefer to roast the squash and then peel and cube, others peel and cube raw, then roast already cubed. I'll let you make the call.

-In a pan, saute your garlic until fragrant, add your parsley, give it a nice little toss around with the garlic

-Mix your almonds and walnuts with olive oil and salt, toss to coat

-Add your nut blend to the garlic/parsley to give the nuts a toast

-When you're satisfied with the toastiness of the nuts, add the kale, allow it to turn bright green, then add the squash. Toss the mixture together lightly, lower the heat and you're ready to rock!

-Serve the dish with a sprinkle of Grana Padano or Parmesan. You won't be disappointed.